Eggplant Caprese is a quick and light recipe but truly delicious and tasty. The temperatures are rising, and there’s an increasing desire for tasty, fresh, and colorful dishes, so I thought of making eggplant half-moons that I filled with mozzarella, cherry tomatoes, and basil, the classic ingredients of Caprese salad. I got the vegetables from MD, which has a well-stocked fruit and vegetable counter always with excellent quality and fresh products, and these Eggplant Caprese are truly amazing, perfect if you follow a controlled diet because they are light and nutritious, without carbohydrates, you absolutely have to try them!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Grill, Griddle
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 7 oz mozzarella
- 15 cherry tomatoes
- 1 eggplant (large)
- to taste basil
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Steps
Eggplant Caprese is very simple and quick to prepare. First, clean the eggplants, slice them thinly (about 1/8 inch) and grill for 10/15 minutes, turning them halfway through cooking.
Take an eggplant slice, fill half with a piece of mozzarella, a few slices of cherry tomato, salt, oregano, basil, a drizzle of oil, and close in a half-moon shape, continue this process to make all the Eggplant Caprese.
